The two most famous types of ramen are Kyushu ramen and Hokkaido ramen - Photo: Tsunagujapan
Ramen is one of the most famous traditional dishes in Japan, cooked from pork bones, chicken bones or fish, served with dishes such as thinly sliced pork, dried seaweed, pickled bamboo shoots, fish cakes and green onions.
To date, there is no clear record of the origin of this dish. According to the New York Times, ramen appeared in Japan in 1910, originally cooked by Chinese chefs.
They used noodles with salty broth. The noodles that Chinese chefs cooked were curly, bright yellow and more flexible than the Japanese noodles of that time, so they were very popular with the people.
They call it ramen noodles, a mispronunciation of the Chinese word "lamian" (pulled noodles).
It wasn't until 1958 that Nissin Foods produced the first instant ramen version with a chicken flavor, called Chickin Ramen.
Since then, ramen has become a part of everyday life for Japanese people and gradually became popular around the world.
The main ingredients of a bowl of ramen include ramen noodles, broth, and side dishes. But behind each of those main ingredients are many other ingredients - Photo: iStock
To enjoy the great taste of ramen, it is necessary to know how to cook and serve it properly. Ramen is cooked just right and eaten quickly while still hot. Ramen broth comes in two main types, kotteri (rich) or assari/paitan (light), depending on the opacity and thickness of the broth.
Ramen noodles are made from wheat flour, water, salt and lye. Lye is an indispensable ingredient when making ramen noodles because it helps increase the elasticity, yellow color and characteristic flavor of the noodles.
Over time, from a traditional type of ramen, the Japanese have created and varied dozens of different types of ramen. Each type has its own flavor and appeal - Photo: LINDSAY D. MATTISON
The shape and length of ramen noodles vary depending on the local variation of the dish.
Ramen soup is usually simmered from pork, chicken or beef bones, and fish, combined with other ingredients such as: shiitake mushrooms, seaweed, crumbs of some sea fish, onions and many spices.
To add flavor to the noodles, ramen will be added with some side dishes such as pork, vegetables, boiled eggs, and fish cakes.
Pork includes 3 main types: char siu, meatballs stewed with soy sauce and wine, and bacon.
Fresh vegetables include green onions, minced garlic, bean sprouts, corn, beans, carrots and cabbage...
Dried vegetables include: enoki mushrooms, wood ear mushrooms, seaweed, red ginger, kelp...
In Japan, ramen is not just a dish but also a symbol of culture and creativity - Photo: Shutterstock
It can be said that a bowl of ramen noodles is not only made up of many ingredients, but even the way to create a side dish is complicated and elaborate.
For example, the boiled egg pieces in Ramen noodles - called Ajitsuke Tamago. The egg will be soft-boiled, then marinated with sweet wine, soy sauce for a few hours. Then cut into even halves and placed in the bowl of noodles.
Fish cakes are also often made from white fish. The fish is de-fleshed, minced, rolled, shaped as desired, and then steamed.
Ramen is cooked just right and eaten quickly while still hot - Photo: Tasteatlas
The Japanese have created dozens of different variations of ramen, each with its own regional cultural characteristics.
The two most famous types of ramen are Kyushu ramen, made with a pork bone broth called tonkotsu, and Hokkaido ramen, made with a traditional seasoning called red miso.
Each type of ramen has its own special flavor and attracts the love of many diners.
Ramen noodles have many variations. Side dishes are also varied depending on taste, can be eaten with soy sauce-soaked eggs, char siu, pork belly or tofu, bean sprouts...
What makes shoyu ramen different from other types is that the broth is light brown in color and has a distinctive aroma.
Variations on the traditional Kyushu ramen recipe
Ingredients for this dish include: 1 boiled egg; 1 tablespoon shoyu (soy sauce); 1 tablespoon sake; 1 teaspoon sugar; 300ml hot water; 1 tablespoon soy sauce; 1 teaspoon chicken broth powder; 1 grated ginger; 1 teaspoon minced pork fat; green onions, thinly sliced; 130g ramen noodles.
How to prepare:
Make the soy-marinated eggs: Add a tablespoon of shoyu (soy sauce), sake, and sugar to a saucepan and simmer, stirring constantly until combined and the sugar dissolves.
Then, when the mixture boils, add the hard-boiled eggs and stir for about 4 minutes to color the eggs and let them absorb the flavor.
When done, cut the egg in half lengthwise.
Make soup: Put all the soup ingredients, including: 1 tablespoon soy sauce, 1 teaspoon chicken seasoning powder, grated ginger, minced pork fat, green onions into a pot. Then add boiling water and stir well.
Cook the ramen noodles. Make sure to cook them until just done to keep the noodles chewy and soft.
Enjoy: Drain the cooked ramen noodles. Then put them in a large bowl, pour the soup over the noodles. Finally, arrange the side dishes including eggs and green onions on top.
The Wandering Origins of RamenSource
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